BREAD AND BUTTER PUDDING
This traditional pudding is a definite family favourite.
- 8 slices white bread, crusts removed
- whole fruit apricot jam
- butter to spread
- 1 cup raisins, soaked
- 1 cup flaked almonds
- 6 large eggs
- 2 Tbl sugar
- 3 cups full cream milk, warmed
- 1 Tbl vanilla essence
Butter the bread and spread generously with jam.
Butter the inside of a pot and place 4 slices of bread in the bottom of the pot.
Add half the raisins and almonds.
Repeat a second layer of bread, raisins and almonds.
In a mixing bowl, beat the eggs and sugar together. Add the warmed milk and vanilla essence. Pour slowly over the bread. Make sure the bread is well soaked.
Put the pot on a low heat and gradually bring it to the boil. Cover and allow to simmer for 5 minutes.
Place the lidded pot in the Wonderbag for 1 hour to finish cooking.
Remove the pot from the bag and place under the grill to brown the top of the pudding.